It has the sweetness of kijoshu, but it is not sticky, and the apple-like acidity that is typical of Senkyoku makes it a good match for the less sweet cheesecake (3rd photo).
R2BY. yellowish in color.
It is firm and acidic when served chilled.
When heated up too high, the acidity becomes more pronounced, but as it cools down, the mild umami and acidity become more balanced.
Tasted again at Onigiri bar uchi on 12/10. The taste is clear and refreshing. The acidity is moderate with a subtle umami flavor that quickly disappears.
This sake was made by Yamamori Shuzo and Kintora Shuzo by exchanging koji. The version with the koji and sake production swapped is called Torato no Taka.
We compared the nama-shu and the hi-ire. The unpasteurized sake had a strong unpasteurized taste that I didn't like.
When served cold, it has the robustness of a Nokuchi hiyaoroshi and a slightly harsh alcohol feel.
When heated at 50°C, the soft umami opens up and makes it easy to drink.